Rummy barbecued shrimp

Yield: 4 Servings

Measure Ingredient
1 \N Dozen wood skewers
2 pounds Large shrimp
⅓ cup Dark rum
½ cup Molasses
¼ cup Lime juice
2 tablespoons Oil
3 \N Cloves garlic
1 tablespoon Soy sauce
1 teaspoon (to 1 tablespoon) hot pepper sauce to taste

Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minutes. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken.

Grill skewered shrimp ¾ inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping.

Posted to MC-Recipe Digest V1 #338 Recipe by: Fred Tasker, Knight-Ridder Newspaper From: Sherry Zeiss <zeiss@...>

Date: Wed, 11 Dec 1996 22:18:45 -0600

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